recipe
Last minute dessert for Easter. Lemon zest and toasted almonds give Italian notes. These will last in a cookie jar for a week (that is, if they haven’t been eaten today).
Set the oven to 175C/gas mark 3-4. Line up on a baking sheet and grease-proof paper.
Gently toast 100 grams Flakes of apricot kernels In a light pot until light golden, then set aside. 250g broken Little marzipan To make large chunks, place them in a bowl of a food processor with almonds and process them briefly into large bread crumbs.
Add 200g Butter Cake Candyand then refine a passion lemon and add to the bowl. Process for a few seconds. Stir 35g Regular flour.
In a separate medium bowl, beat 75 ml Egg Paste (about 2 eggs) until almost hard, then fold it in the crumb mixture until combined.
Take 1 tablespoon of the mixture, roll it into the balls, and place it on a lined baking sheet. Repeat the rest of the dough.
Bake for 10-12 minutes until the cookies spread. They should look a little bit bad. Remove from the oven, leave them to settle within 10 minutes, and carefully transfer them to the cooling rack with a palette knife.
About 20. Ready in 45 minutes
After baking, the cookies are crumbly. Let them rest on the baking sheet for 5 minutes, then slide the palette knife under it onto the cooling rack.
About an hour after baking, they are soft, brittle and similar to cookies. After a few hours they became crispy and cookie-just a cup of sweet golden wine. (Dunking is a very good thing.)
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